Garlic Butter Chicken Balls with Creamy Parmesan Pasta

Ingredients:

For the Chicken Balls:

1 lb ground chicken

½ cup breadcrumbs

¼ cup grated Parmesan cheese

1 egg

2 cloves garlic, minced

1 teaspoon Italian seasoning

½ teaspoon salt

½ teaspoon black pepper

1 tablespoon olive oil

For the Garlic Butter Sauce:

4 tablespoons unsalted butter

3 cloves garlic, minced

¼ teaspoon red pepper flakes (optional)

2 tablespoons fresh parsley, chopped

For the Creamy Parmesan Pasta:

12 oz fettuccine or spaghetti

1 cup heavy cream

1 cup grated Parmesan cheese

1 tablespoon butter

2 cloves garlic, minced

½ teaspoon salt

½ teaspoon black pepper

¼ teaspoon nutmeg (optional)

½ cup reserved pasta water

Directions:

In a bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Mix well and form into 1-inch balls.

Heat olive oil in a skillet over medium heat. Add chicken balls and cook until golden brown and fully cooked, about 8-10 minutes. Remove from the pan and set aside.

In the same skillet, melt butter, then add garlic and red pepper flakes. Sauté for 1 minute until fragrant. Stir in chopped parsley and return the chicken balls to the pan, tossing them in the garlic butter sauce.

Cook pasta according to package instructions. Reserve ½ cup pasta water before draining.

In a saucepan, melt butter over medium heat. Add garlic and sauté for 1 minute. Pour in heavy cream, salt, pepper, and nutmeg, stirring well.

Reduce heat to low and stir in Parmesan cheese, allowing it to melt into the sauce. Add reserved pasta water gradually until the sauce reaches a creamy consistency.

Toss the cooked pasta in the sauce until fully coated.

Serve the pasta topped with garlic butter chicken balls and garnish with extra Parmesan and parsley.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

Kcal: 620 kcal | Servings: 4 servings